Best Parmesan And Basil Chicken Salad Recipes

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PARMESAN AND BASIL CHICKEN SALAD



Parmesan and Basil Chicken Salad image

A creamy, yummy chicken salad that is a little different from the usual recipes.

Provided by Janet Schaufele

Categories     Salad

Time 1h50m

Yield 4

Number Of Ingredients 7

2 whole skinless, boneless chicken breasts
salt and pepper to taste
1 cup mayonnaise
1 cup chopped fresh basil
2 cloves crushed garlic
3 stalks celery, chopped
⅔ cup grated Parmesan cheese

Steps:

  • Season chicken with salt and pepper. Roast at 375 degrees F (190 degrees C) for 35 minutes, or until juices run clear. Let cool, and chop into chunks.
  • In a food processor, puree the mayonnaise, basil, garlic, and celery.
  • Combine the chunked chicken, pureed mixture, and Parmesan cheese; toss. Refrigerate, and serve.

Nutrition Facts : Calories 591.6 calories, Carbohydrate 3.9 g, Cholesterol 101.1 mg, Fat 49.1 g, Fiber 0.6 g, Protein 33.5 g, SaturatedFat 9.3 g, Sodium 617.6 mg, Sugar 1.2 g

BAKED RICOTTA BOWLS WITH CHICKEN AND PARMESAN AND A MIXED GREEN SALAD WITH TOMATO-BASIL VINAIGRETTE



Baked Ricotta Bowls with Chicken and Parmesan and a Mixed Green Salad with Tomato-Basil Vinaigrette image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 16

1 9-inch refrigerated pie crust
2 chicken breast halves, cooked and diced
1 cup ricotta cheese
1/2 cup shredded Cheddar
1/4 cup plus 2 tablespoons grated Parmesan
2 eggs, lightly beaten
2 teaspoons Dijon mustard
1/4 cup freshly chopped parsley leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (14-ounce) can diced tomatoes, drained
1/4 cup packed fresh basil leaves
1 teaspoon garlic powder
1 tablespoon red wine vinegar
2 teaspoons olive oil
4 to 6 cups mixed lettuce greens

Steps:

  • Preheat oven to 375 degrees F.
  • Divide crust into 8 pieces and shape each piece into a ball. Press the balls into the bottom and up the sides of an 8-cup mini muffin tin. Set aside.
  • In a large bowl, combine chicken, ricotta, Cheddar, 1/4 cup of the Parmesan, eggs, Dijon, parsley, salt, and black pepper. Mix well. Spoon mixture into prepared muffin cups and top with remaining Parmesan. Bake 20 minutes, until a knife inserted near the center of 1 cup comes out clean and crust is golden brown.
  • Meanwhile, in a blender, combine tomatoes, basil, garlic powder, vinegar, and oil. Process until smooth. Season to taste with salt and pepper and serve over greens.

PARMESAN AND BASIL CHICKEN SALAD



Parmesan and Basil Chicken Salad image

A really quick and tasty recipe! It is also easily doubled or quadrupled for a larger family. You can make it in the morning and stick in the fridge until you need it for dinner. If you use those prepackaged chicken strips, it is even faster. Best served over salad or as a filling for a sandwich with a couple slices of tomato - yum! Garlic lovers unite! There will be no vampires at your house with this one!

Provided by briosgaid

Categories     Chicken

Time 45m

Yield 2-3 serving(s)

Number Of Ingredients 7

12 ounces boneless skinless chicken breasts (use the kind that comes pre-cooked and packaged, if you want, and skip steps 1 and 2)
salt and pepper
1/2 cup mayonnaise
1 cup basil
1 garlic clove, finely chopped
2 tablespoons pine nuts
2/3 cup grated parmesan cheese

Steps:

  • If not using prepackaged chicken, preheat oven to 375°F.
  • Season chicken with salt and pepper and place in baking dish.
  • Roast about 35 minutes, or until juices run clear.
  • Cool.
  • Cut chicken into bite size pieces (about 1 inches by 1/2 in.) and place in medium bowl.
  • In a food processor, puree mayo, basil, garlic, and pine nuts.
  • Add to chicken and toss with cheese.

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